Straight from the pantry
Cauliflower Recipes
Cauliflower is mild and versatile. Roast it, mash it, or bake it into cozy dishes the whole family can enjoy.
About Cauliflower
Cauliflower has a mild, slightly nutty taste that gets sweeter when roasted. It can be cut into florets, mashed, grated into rice-like bits, or cut into thick slices. It takes on spices and sauces nicely.
Like broccoli, it is part of the cabbage family, but it is paler and milder. It stays firmer than zucchini and cooks longer than spinach. Cheese, curry spices and lemon are all good partners.
Questions folks ask
How do I cook cauliflower so it isn't bland?
Roast it with oil and salt until browned, then add spices, herbs or a squeeze of lemon.
Can I eat the leaves and stem?
Yes. Both are edible. Slice the stem thin and roast the leaves with the florets.
Can I use frozen cauliflower?
Yes, in soups, mashes and bakes. Roasting from frozen works too, but it browns less.
Kitchen tips
- Roast at a high heat until the edges turn deep golden.
- Cut florets about the same size for even cooking.
- Pat florets dry before roasting so they brown.
- Don't toss the tender stem. Slice it and cook it too.
- Season boldly. Cauliflower likes spices, garlic and lemon.